Grapefruit Avocado Salad with Mint-Citrus Vinaigrette

Photo Credit: Nancy Newcomer

Ever since I moved to the desert, I’ve been thinking of ways to use the abundance of citrus growing on the trees right outside my window. With the heat, this is a perfect recipe that’s light, refreshing AND another way to use your citrus that’s not for cocktails!

Grapefruit Avocado Salad with Mint-Citrus Vinaigrette

2 red or pink grapefruit, sliced
2 ripe avocados, sliced
6 cups washed/dried red leaf or butter lettuce (torn into pieces)
2 limes, juiced
2 TB fresh squeezed orange juice
1 TB fresh mint leaves, chopped
2 tsp honey
1 TB extra virgin olive oil
1/2 tsp French grey salt (or sea salt)
1/2 tsp fresh ground black pepper

In small bowl, whisk together lime & orange juice, mint, honey, oil, salt and pepper. Set aside.

1 Distribute lettuce evenly between 6 chilled salad plates.
2 Peel grapefruit, removing the white membrane. Cut between the inner membranes to remove
the segments of the fruit and set aside.
3 Peel and pit avocados; cut lengthwise into 1/2 inch thick slices.
4 Arrange avocado and grapefruit evenly over each bed of lettuce.
5 Spoon vinaigrette salad & serve.
Want to impress your guests? Chill your salad forks too! A fun surprise on a
hot summer day.



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